Formulation of Vegetable Soup Mixture Using Physically Modified Sweet Potato Starch as a Thickener-Reference-Cited by-同舟云学术

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Formulation of Vegetable Soup Mixture Using Physically Modified Sweet Potato Starch as a Thickener

Published:2014 Issue:04 Volume:05 Page:
ISSN:2157-7110
Container-title:Journal of Food Processing & Technology
language:
Short-container-title:J Food Process Technol

Author:

Ranaweera KKDS Senanayake SA

Publisher

OMICS Publishing Group

Subject

General Engineering

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of score-deviation, hedonic and fuzzy logic sensory approaches for the development and identification of optimal vegetable mix soups;International Journal of Gastronomy and Food Science;2024-09

2. Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations;International Journal of Gastronomy and Food Science;2023-09

3. Characterization of modified palmyrah tuber starch by pre-gelatinization, acid and dextrinization processes and its applicability;Food Chemistry Advances;2022-10

4. Functional properties of hydrothermally modified lesser yam (Dioscorea esculenta) starch;IOP Conference Series: Earth and Environmental Science;2021-04-01

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